Name: Zippy Chicken Mushroom Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 3/4 quarts, 11 serving(s)
Ingredients: 1/2 lb fresh mushrooms, chopped (I use baby portabellos); 1/4 cup onion, chopped (I use slightly more); 1/4 cup celery, chopped (I use slightly more); 1/4 cup carrot, chopped (I use slightly more); 1/4 cup butter, cubed; 1/2 cup all-purpose flour; 5 1/2 cups chicken broth (I make mine from bouillon cubes); fresh ground black pepper; 1/4 teaspoon dried thyme; 1/2 teaspoon hot pepper sauce; 3 cups half-and-half cream; 2 1/2 cups cubed cooked chicken (I use leftover Rotisserie chicken); 1 tablespoon fresh parsley (I have substituted the appropriate equivalent of dried when I don't have fresh); 1 1/2 teaspoons lemon juice; 1/2 teaspoon salt

2

Recipe by Megan V

2

People talking

Join In Now Join the conversation!

Zippy Chicken Mushroom Soup created by stormylee

This is a recipe I found in a Taste of Home magazine and modified slightly. It is so simple to make and so tasty! Try it, you won't be disappointed!

Ready In:: 25mins
Serves:
Yields:
Units:

2

People talking

Join In Now Join the conversation!

ingredients

¹⁄₂ lb fresh mushrooms, chopped (I use baby portabellos)
¹⁄₄ cup onion, chopped (I use slightly more)
¹⁄₄ cup celery, chopped (I use slightly more)
¹⁄₄ cup carrot, chopped (I use slightly more)
¹⁄₄ cup butter, cubed
¹⁄₂ cup all-purpose flour
5 ¹⁄₂ cups chicken broth (I make mine from bouillon cubes)
fresh ground black pepper
¹⁄₄ teaspoon dried thyme
¹⁄₂ teaspoon hot pepper sauce
3 cups half-and-half cream
2 ¹⁄₂ cups cubed cooked chicken (I use leftover Rotisserie chicken)
1 tablespoon fresh parsley (I have substituted the appropriate equivalent of dried when I don't have fresh)
1 ¹⁄₂ teaspoons lemon juice
¹⁄₂ teaspoon salt

directions

In a Dutch oven, saute the mushrooms, onion, celery and carrot in butter until tender.
Stir in flour until blended. Add the broth and seasonings; mix well.
Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
Stir in the cream, chicken, parsley, lemon juice and salt; heat through (do not boil).

Submit a Recipe Correction

Add a Note

RECIPE MADE WITH LOVE BY

@Megan V

Contributor

@Megan V

Contributor

"This is a recipe I found in a Taste of Home magazine and modified slightly. It is so simple to make and so tasty! Try it, you won't be disappointed!"

recipes

35

JOIN THE CONVERSATION

upload

review

tweak

ask

all

reviews

tweaks

q&a

sort by:

photo by stormylee

1/14/2012

Reply
review by stormylee

11/7/2011

I really enjoyed this! I made no changes to ingredients but changed some of the amounts quite a bit, so can't really assign stars this time: I used only half of the liquid (750 ml chicken stock and 330 ml cream) and used 1 onion and 2 carrots, plus a 250 g carton of mushrooms; 1/4 C of flour since I had less liquid. Used the original amounts of spices, and didn't need to add the 1/2 ts of salt. The soup turned out soo good: a great combo of ingredients, creamy and lovely, with a subtle zippiness from the hot pepper sauce and black pepper. Will absolutely get made again, with these modifications! Thank you for sharing!

Reply
review by taxingwoman

4/27/2009

Delish! I'm giving it 4 because I made a couple of changes-- a small tin of lite evap instead of cream, a bit more veg and cubed ham (easter leftovers...). I zapped it with my hand blender before adding the ham to smooth it out. But you were right, Migan, I wasn't disappointed. We had it for lunch with corn bread on the side. It's a keeper!

Reply
creation by Megan V

4/14/2009

This is a recipe I found in a Taste of Home magazine and modified slightly. It is so simple to make and so tasty! Try it, you won't be disappointed!